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Dynamic Viscoelastic Characterization of Solid Food Materials
Author(s) -
MORROW C. T.,
MOHSENIN N. N.
Publication year - 1968
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1968.tb09093.x
Subject(s) - viscoelasticity , characterization (materials science) , texture (cosmology) , computer science , quality (philosophy) , biochemical engineering , process engineering , materials science , biological system , nanotechnology , composite material , engineering , artificial intelligence , physics , image (mathematics) , quantum mechanics , biology
SUMMARY—There currently exists a large demand for objective methods to be used in the evaluation of food texture. A very logical approach to the evaluation of some of the parameters of texture would appear to be the use of engineering parameters for the characterization of mechanical response of materials used in processing or direct consumption. Considering the changeability of living materials, dynamic tests in which information is derived in a relatively short time appear to be highly desirable. Dynamic methods currently available include direct stress‐strain measurements, transducer methods, resonance methods and wave propagation. Results from any of these tests may be presented in the form of storage and loss moduli. Interpretation of results is dependent upon the final use of the product. In most cases, a relation between the structural mechanics of the food material and the observed mechanical behavior appears to be desirable both as an aid in quality control and as a guide to the development of synthetic foods.